Omelette with bacon and leeks

9 Apr 2012

Category: recipes

This is a surprisingly hearty omelette that is just as good to make after an evening in the pub as for a sunny lunch in the garden.  Serve with a crisp new-season salad of tomato and cucumber, or a hunk of crusty bread.

Omelette with bacon and leeks

Serves 2, but easily adapted for more.  Preparation 10 minutes Cooking 20-30 minutes


  • 4 eggs (plus 2 for each extra person)
  • 1 tbsp creme fraiche
  • 1 leek, well cleaned and finely sliced
  • 2 medium potatoes, peeled, cut in half and sliced
  • 4 rashers of streaky bacon - smoked is nice - chopped
  • good knob of butter
  • salt and pepper to taste


  1. Add the bacon to a warm pan and cook until browned, but don't allow the pan juices top burn.  Add a little butter if needed to get the bacon started.
  2. Remove the bacon from the pan with a fork or slotted spoon and allow to drain.
  3. In the bacon juices, add half of the butter and gently cook the potato until it starts to soften.
  4. Add another knob of butter and put the leeks into the pan, stirring through.  Put a lid on and cook gently for 5 minutes or until the leeks are softened.
  5. Break the eggs into a bowl and whisk in the creme fraiche, salt and pepper until yolks, whites and creme fraiche is combined.
  6. When the leeks and potatoes are softened, return the bacon to the pan and tip in the egg mix.  Very gently turn the contents of the pan so the egg covers everything.
  7. Cook until the omelette starts to firm-up, and the edges come away from the pan.
  8. Put under a moderate grill until the top colours golden.
  9. The omelette should now be firm with no runny egg, but not dried out.  
  10. You can add grated cheese to the top before grilling.